Dinner

Sweet Potato Casserole with Vegan Marshmallow

Step 1 of 5

Place the prepared sweet potatoes and water into the cooking pot. Close the lid and slide the SmartSlider to the far left – PRESSURE. Select PRESSURE, HIGH and time to 8 minutes. Make sure the pressure release valve is in the SEAL position. Use the dial to select PRESSURE RELEASE and set to QUICK RELEASE. Then press START/STOP to begin cooking.

1.5kg sweet potatoes, peeled and chopped into small chunks
250ml water
185ml evaporated coconut milk
2 tbsp vegan butter
75g coconut sugar
1 Zest of orange
1 tsp vanilla extract
1 tsp sea salt
1 tsp ground sweet cinnamon
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground nutmeg
100g toasted pecans, roughly chopped (divided)
320g large vegan marshmallows, cut in half

3.31lbs sweet potatoes, peeled and chopped into small chunks
8.75fl. oz water
6.48fl. oz evaporated coconut milk
2 tbsp vegan butter
2.63oz coconut sugar
1 Zest of orange
1 tsp vanilla extract
1 tsp sea salt
1 tsp ground sweet cinnamon
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground nutmeg
3.5oz toasted pecans, roughly chopped (divided)
11.2oz large vegan marshmallows, cut in half

Step 2 of 5

When cooking is complete, slide the SmartSlider to AIR FRY/HOB and carefully open the lid. Drain and put the sweet potatoes back into the pot. Mash them then stir in remaining ingredients, only half the pecans, except for the marshmallows.

1.5kg sweet potatoes, peeled and chopped into small chunks
250ml water
185ml evaporated coconut milk
2 tbsp vegan butter
75g coconut sugar
1 Zest of orange
1 tsp vanilla extract
1 tsp sea salt
1 tsp ground sweet cinnamon
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground nutmeg
100g toasted pecans, roughly chopped (divided)
320g large vegan marshmallows, cut in half

3.31lbs sweet potatoes, peeled and chopped into small chunks
8.75fl. oz water
6.48fl. oz evaporated coconut milk
2 tbsp vegan butter
2.63oz coconut sugar
1 Zest of orange
1 tsp vanilla extract
1 tsp sea salt
1 tsp ground sweet cinnamon
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground nutmeg
3.5oz toasted pecans, roughly chopped (divided)
11.2oz large vegan marshmallows, cut in half

Step 3 of 5

Smooth out the potatoes with a spatula. Close the lid and slide the SmartSlider to AIR FRY/HOB. Select BAKE and set the temperature to 160C, time to 15 minutes, and press START/STOP.

1.5kg sweet potatoes, peeled and chopped into small chunks
250ml water
185ml evaporated coconut milk
2 tbsp vegan butter
75g coconut sugar
1 Zest of orange
1 tsp vanilla extract
1 tsp sea salt
1 tsp ground sweet cinnamon
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground nutmeg
100g toasted pecans, roughly chopped (divided)
320g large vegan marshmallows, cut in half

3.31lbs sweet potatoes, peeled and chopped into small chunks
8.75fl. oz water
6.48fl. oz evaporated coconut milk
2 tbsp vegan butter
2.63oz coconut sugar
1 Zest of orange
1 tsp vanilla extract
1 tsp sea salt
1 tsp ground sweet cinnamon
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground nutmeg
3.5oz toasted pecans, roughly chopped (divided)
11.2oz large vegan marshmallows, cut in half

Step 4 of 5

Open the lid then top with remaining pecans followed by the marshmallows. Close the lid and select AIR FRY setting the temperature to 160C, time to 12 minutes, and press START/STOP. Check the marshmallows after 10 minutes.

1.5kg sweet potatoes, peeled and chopped into small chunks
250ml water
185ml evaporated coconut milk
2 tbsp vegan butter
75g coconut sugar
1 Zest of orange
1 tsp vanilla extract
1 tsp sea salt
1 tsp ground sweet cinnamon
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground nutmeg
100g toasted pecans, roughly chopped (divided)
320g large vegan marshmallows, cut in half

3.31lbs sweet potatoes, peeled and chopped into small chunks
8.75fl. oz water
6.48fl. oz evaporated coconut milk
2 tbsp vegan butter
2.63oz coconut sugar
1 Zest of orange
1 tsp vanilla extract
1 tsp sea salt
1 tsp ground sweet cinnamon
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground nutmeg
3.5oz toasted pecans, roughly chopped (divided)
11.2oz large vegan marshmallows, cut in half

Step 5 of 5

Once the marshmallows have browned and crisped on top serve immediately.

Notes:

Best served immediately.

For an extra festive treat add 60ml-90ml of bourbon whisky to the potatoes before baking.

1.5kg sweet potatoes, peeled and chopped into small chunks
250ml water
185ml evaporated coconut milk
2 tbsp vegan butter
75g coconut sugar
1 Zest of orange
1 tsp vanilla extract
1 tsp sea salt
1 tsp ground sweet cinnamon
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground nutmeg
100g toasted pecans, roughly chopped (divided)
320g large vegan marshmallows, cut in half

3.31lbs sweet potatoes, peeled and chopped into small chunks
8.75fl. oz water
6.48fl. oz evaporated coconut milk
2 tbsp vegan butter
2.63oz coconut sugar
1 Zest of orange
1 tsp vanilla extract
1 tsp sea salt
1 tsp ground sweet cinnamon
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground nutmeg
3.5oz toasted pecans, roughly chopped (divided)
11.2oz large vegan marshmallows, cut in half

Compatible with

Ninja Foodi MAX 15-in-1 SmartLid Multi-Cooker with Smart Cook System 7.5L

Allergies

Tip: Allergy Advice

Cooking mode

Utensils

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